Protein Fudge
If you’re on the lookout for a sweet treat that offers a protein boost without sacrificing flavor, look no further than this delightful Protein Fudge. Perfect for snacking, this recipe is not only easy to whip up but also satisfies that craving for something rich and indulgent. Whether you need a post-workout snack or a mid-afternoon pick-me-up, Protein Fudge is a versatile option that everyone will love.
Why It’s Crowd-Pleasing
Protein Fudge is the ultimate crowd-pleaser for several reasons. First, it’s incredibly simple to make—just mix, chill, and enjoy! Second, it caters to a variety of dietary preferences, allowing you to customize it with different nut butters or sweeteners. The combination of peanut butter’s creamy richness and the sweetness of brown rice syrup creates a texture that feels indulgent while still being nutritionally beneficial. With a satisfying chew from the oat flour and a hint of sweetness from the chocolate chips, this fudge is sure to please both adults and kids alike.
Ingredient Checklist
To make your very own Protein Fudge, gather the following ingredients:
- 2 cups peanut butter (you can substitute with almond, cashew, sunflower seed, or soy nut butter)
- 1/2 cup brown rice syrup (can substitute with agave or maple syrup)
- 1 1/2 cups oat flour
- 1 cup vanilla protein powder
- 1/3 cup chocolate chips
- 1 teaspoon coconut oil
Tools & Equipment Needed
Before you dive into making your Protein Fudge, make sure you have the necessary tools:
- Mixing bowl: For combining all the ingredients.
- Spatula: To scrape down the sides and mix thoroughly.
- 9×9-inch baking pan: For setting the fudge; line it with parchment paper for easy removal.
- Measuring cups and spoons: For accurate ingredient measurements.
- Refrigerator: To chill and set the fudge properly.
Stepwise Method: Protein Fudge
Step 1: Prepare Your Pan
Start by lining your 9×9-inch baking pan with parchment paper. Leave some overhang on the sides for easy removal later.
Step 2: Combine the Peanut Butter and Syrup
In a mixing bowl, combine the peanut butter and brown rice syrup. Mix until you achieve a smooth and creamy consistency.
Step 3: Add Dry Ingredients
Next, add the oat flour and vanilla protein powder to the peanut butter mixture. Stir until everything is well incorporated.
Step 4: Melt the Coconut Oil
In a small bowl, melt the coconut oil in the microwave. You only need to heat it for about 15-20 seconds. Once melted, add it to the mixture and stir well.
Step 5: Fold in the Chocolate Chips
Gently fold the chocolate chips into the mixture, ensuring they are evenly distributed throughout.
Step 6: Transfer to the Pan
Spoon the mixture into your prepared baking pan. Use the spatula to press it down evenly, smoothing the top.
Step 7: Chill and Set
Place the pan in the refrigerator for at least 2 hours, or until the fudge is firm.
Step 8: Cut and Serve
Once set, remove the fudge from the pan using the parchment overhang. Cut into squares and serve!
Substitutions by Category
Feel free to customize your Protein Fudge with the following substitutions:
- Nut Butters: Almond, cashew, sunflower seed, or soy nut butter can be used instead of peanut butter.
- Syrups: Brown rice syrup can be swapped for agave or maple syrup for different flavor profiles.
- Protein Powder: Any flavor of protein powder can work; however, vanilla complements the fudge nicely.
- Chocolate Chips: Use dark chocolate or dairy-free chocolate chips to fit your dietary needs.
Flavor Logic
The rich, nutty flavor of the peanut butter serves as the backbone of this Protein Fudge, while the sweetness of the brown rice syrup balances it out perfectly. The oat flour adds a wholesome touch, making the fudge chewy and satisfying. Adding chocolate chips not only enhances the sweetness but also introduces a delightful contrast to the creamy base. Each bite is a harmonious blend of flavors and textures, making it a snack that you won’t be able to resist.
Storage & Reheat Guide
To keep your Protein Fudge fresh and delicious:
- Storage: Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: For longer storage, freeze the fudge in individual squares. Wrap each square in plastic wrap and place them in a freezer-safe bag. They can last for up to 3 months.
- Reheating: If you prefer warm fudge, microwave a square for about 10-15 seconds. Enjoy it warm for a comforting treat!
Troubleshooting Q&A
What if my fudge is too crumbly?
If your fudge turns out crumbly, it may need more moisture. You can add a bit more syrup or peanut butter to help bind it together.
Can I use other types of flour?
Yes! While oat flour is recommended for its texture and flavor, you can substitute with almond flour or whole wheat flour. Just be aware that the texture may vary slightly.
Why is my fudge too sticky?
If your fudge is sticky, it could be due to using too much syrup or not chilling it long enough. Make sure to measure ingredients accurately and allow sufficient time for chilling.
How do I know when my fudge is set?
Once your fudge is firm to the touch and holds its shape when pressed, it is ready. If it feels soft, give it more time in the refrigerator.
More from the Kitchen
If you enjoyed making Protein Fudge, you might also love these recipes:
Before You Go
As you whip up your batch of Protein Fudge, remember that the beauty of this recipe lies in its adaptability. Feel free to experiment with flavors, textures, and mix-ins. Whether you’re indulging in a piece after a workout or sharing it with friends, this Protein Fudge is sure to become a regular feature in your kitchen. Get ready to enjoy a treat that nourishes your body while satisfying your sweet tooth!
Protein Fudge
Ingredients
Equipment
Method
- Start by lining your 9x9-inch baking pan with parchment paper. Leave some overhang on the sides for easy removal later.
- In a mixing bowl, combine the peanut butter and brown rice syrup. Mix until you achieve a smooth and creamy consistency.
- Next, add the oat flour and vanilla protein powder to the peanut butter mixture. Stir until everything is well incorporated.
- In a small bowl, melt the coconut oil in the microwave for about 15-20 seconds. Once melted, add it to the mixture and stir well.
- Gently fold the chocolate chips into the mixture, ensuring they are evenly distributed throughout.
- Spoon the mixture into your prepared baking pan. Use the spatula to press it down evenly, smoothing the top.
- Place the pan in the refrigerator for at least 2 hours, or until the fudge is firm.
- Once set, remove the fudge from the pan using the parchment overhang. Cut into squares and serve!
Notes
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, freeze individual squares wrapped in plastic wrap for up to 3 months.
- Microwave a square for about 10-15 seconds for a warm treat!
